[pkulak]

Constant out-of-home dinning isn't sustainable anyway, unless you massively underpay the staff, which isn't possible when unemployment is low. Hope everyone knows how to cook, at least a little bit. I don't know that we're going back.

[paxys]

The restaurant model, sure, but I'd argue that in theory communal kitchens should be significantly more cost effective than everyone cooking for themselves in their own homes. Plenty of countries and cultures all around the world have made it work.

[lotsofpulp]

Liability costs make a big difference when comparing costs around the world.

[thereisnospork]

It should be sustainable/economical though, at least for 'basic' or staple foods.

There are a lot of efficiencies a burger joint, for instance, should be able to employ that a personal kitchen can't. It probably won't be cheaper, but it ought to be some fraction of minimum wage * the time investment of diy cooking[0]. Or at least on that order.

[0] ~minimum wage (plus payroll and etc.) being fair pay for burger flipping, and being that a professional kitchen can maintain a much higher throughput per person (e.g. a pro burger flipper in a real kitchen can probably make 10+ burgers in the time I would take to make one)

[eschulz]

I think a significant percentage of restaurants in US cities pay some staff in cash; the staff cannot legally work in the US. As long as people are willing to accept this as a way to earn money, this will remain sustainable.